Michael Wignall's tuna tartare recipe is an ode to Japanese flavours, with dashi jelly draped over tuna paired with with ponzu, shiso and yuzu, among others. The mango emulsion adds a touch of sweetness to this umami-packed plate, while the puffed wild rice adds a satisfying crunch.

Add the bonito flakes and after 3 minutes, remove from the heat and pass through j-cloth into the other liquids. This makes much more than needed but can be frozen

48g of bonito flakes

3

To make the tuna tartare, finely mince the tuna. Combine all of the ingredients in a bowl (except the tuna) and mix into the minced tuna. Roll tightly into cling film to form a tube and leave to set for 1 hour

To make the dashi jelly, add 140g of the dashi, 80g of the shiso dressing and the Vege-Gel to to a pan and bring to the boil. Pass through a fine sieve onto a tray in a very thin layer and leave to set. Cut out with a 6cm diameter cutter and transfer onto baking parchment

11.5g of Vege-Gel

6

Portion the mooli with an apple corer and place into a vacuum bag with the mirin and sake. Seal in a vacuum chamber

1 mooli

100g of sake

50g of mirin

7

For the puffed rice, preheat a deep-fryer to 220°C

500ml of oil

8

Deep-fry the rice in the oil - it will puff up instantly. Remove carefully with a slotted spoon and drain on kitchen paper

To plate, slice the fresh tuna and arrange on the plates, with pieces of dashi jelly around. Pipe dots of the soy and mango emulsions. Roll the tuna tartare in the wild rice, cut into small pieces and add to the plate. Dice the mooli and add to the plates